Whole Spelt Flour.
Our Whole Spelt Flour is 100% genuine: we produce and bag it the way it leaves the millstone. We are able to leave the entire cereal germ in the flour and that is the most vital, important part for our health and wellbeing as it is rich in minerals and natural fats.
Spelt has ancient origins. Back in Roman times it was used as a meal, both in grains for soups and ground to make flour for production of bread and flatbread. Its history confirms it as an ancestor of modern soft wheat, with a taller ear and lower yield in the field for similar size cultivated areas.
Triticum Dicoccum, the scientific name of Spelt, is a cereal that is very easy to digest: with a high amount of fibre, it promotes gut regularity and healthy flora.
It has a low glycaemic index, so is slow to digest because the starch content promotes better energy supply.
Low in gluten, it is a solution for anyone intolerant to wheat.
Add to this that it is very workable in the kitchen and with this flour you can make 100% whole spelt cakes and biscuits, or blend it with our Super semi-refined soft wheat flour for tarts and bread, for better workability and cooking.
That’s always seemed so ridiculous to me, that people want to be around someone because they’re pretty. It’s like picking your breakfast cereals based on colour instead of flavour.
Made in Piedmont